The SOMM Journal

December 2014/January 2015

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14 { THE SOMM JOURNAL } DECEMBER/JANUARY 2014/2015
{
in service
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A FEW SIMPLE TIPS CAN HELP YOU GET THE MOST
OUT OF WINE EVENTS
by Christie Dufault
Trade Tasting Etiquette
PHOTO: D OUG YOUNG
RECENTLY I ATTENDED A SLEW OF AUTUMN
trade tastings in the San Francisco Bay Area. The
seasonal circuit is nothing new. I understand and
respect that there are important fall releases for
significant wines and that suppliers of all sizes aim
to position wines for the O-N-D, that business
acronym that refers to the last financial quarter:
October, November and December. It is no sur
-
prise that the fall season is a significant one for
everyone in the trade; from on-premise sales to
retail merchants to DTC, the end of the year is key.
These events are important equally for buyers
and sellers; people on both sides of the business
see them as opportunities to connect with the
people and to share relevant information about
the wines that we ultimately collectively present
to consumers.
Trade tastings come in all shapes and sizes;
maneuvering their varied styles is essential. Here
are some tips, shaped from my own experience
as a sommelier, to navigate large trade events and
get the most out of the opportunities.
■
RSVP. The anglicized acronym familiar to us all
translates directly from the French as "Respond,
if you please." Surely letting suppliers know that
you plan to attend is the courteous thing to do.
■
Regret if you cannot attend, especially if the
invite came from a supplier with which you intend
to do business. In my opinion, this one is over
-
looked. When you receive an invitation to a tast-
ing and you are unable to attend, send a regret
reply. A simple "Thank you for the invitation. I'm
sorry I can't make it. Please keep me in mind for
next time." goes a long way in terms of profession
-
alism. And graciousness is a disappearing virtue.
■
Wear the name badge. If it is a large tasting
with dozens or hundreds of attendees and the
producer(s) of the event are supplying and
encouraging name badges, oblige. It helps every-
one in the room. If you think you're too cool for a
name badge, whatever . . . perhaps you are, but by
your anonymity you are missing a great opportu-
nity to network.
■
Engage with the principals. What an oppor-
tunity to taste with and discuss wines with the
people responsible for producing them. Pose
questions; learn as much as possible.
■
Take notes. Many producers supply a tasting
and/or price list. In addition, I always bring a note-
book for descriptors and to highlight the wines
that really stood out for me.
■
Follow up and say thank you. I think that Emily
Post and Judith Martin would agree: A small
expression of gratitude for the opportunity to
taste wines and learn more about them is simply
the right thing to do.